SMART DINNER: Quick meals your family will love.

Dinner omelet in a dash

March 08, 2009|By Renee Enna

1. Pour 3/4-1 cup egg substitute or 3-4 eggs into a small bowl; whisk in 6-8 tablespooons (2 tablespoons per egg) of water or milk (or a combination), 1/4 to 1/2 teaspoon Italian herb blend, salt and black pepper to taste and, if desired, a pinch of crushed red pepper.

2. Spray a 10-inch skillet with non-stick spray. Heat the pan over medium-high heat; add 2 teaspoons of butter. When butter has melted and pan is very hot (a drop of water should sizzle on the surface), pour eggs into pan.

3. As eggs cook, the edges will start to set. Use a spatula to lift up edges to let liquid on surface run beneath the omelet to cook. When eggs are almost set (the top will still be a bit squishy but you won't have any more liquid running about), add about 1/4 cup pre-shredded mild Cheddar cheese and 1/2 cup baby spinach over one half of the omelet.

4. Let cook another minute. Loosen the bottom of the un-filled half with the spatula, then fold it over the filled half (tilting the pan helps with the process); cook another minute or so to let the cheese melt and spinach wilt. Remove to plate.